MEDITERRANEAN ROOTS AND WORLDWIDE POPULARITY OF ITALIAN HERBS

Following up on basil in the September’s SAIS  newsletter , we highlight now two other botanical treasures originating from Italy and the wider Mediterranean region that have conquered international culinary traditions: Italian Giant Parsley and Cultivated / Wild  Rocket ( Arugola ) .

Originating from the stony lands of  Selinunte in Sicily, Italy parsley carries the botanical name Petroselinum ( in latin “ stones of Selinus “)  a reference to its native rocky habitats.

Over centuries, this herb evolved  from a wild Mediterranean plant into an indispensable staple of global gastronomy, celebrated for its vibrant color and fresh aromatic profile.

In italian language we are used to say “ every where like parsley  “ to express that something is ubiquitous or constantly popping up .

While parsley is traditionally consumed  as garnish in many countries , in Turkey and in the Middle East is considered as a true staple food .

It serves as the primary ingredient in dishes like “ tabbouleh “, where it is finely chopped and consumed in large quantities , often mixed with bulgur, fresh mint , onions , lemon juice and olive oil .

Alongside parsley , wild rocket, scientifically known as Diplotaxis tenuifolia, originates from the Mediterranean basin and temperate regions of Europe and Western Asia.

Historically, it thrived as a wild gathering plant in arid, calcareous, and disturbed soils, appreciated by ancient civilizations for its fiery, pungent flavor and reputed medicinal qualities.

The transition from a wild foraged weed to modern cultivated varieties involved decades of rigorous plant breeding and selection.

Sais focused on improving agronomic traits such as uniform leaf shape, slow-bolting characteristics, extended shelf life, and balanced pungency while maintaining its distinct wild identity.

Today’s varieties offer clean, high-yielding crops suited for intensive professional production.

Cultivated rocket ( Eruca Sativa ) and wild rockets ( Diplotaxis tenuifolia ) have expanded from regional Mediterranean delicacies into massive global markets. They are now fundamental ingredients in fresh-cut salad mixes worldwide, with strong demand across Europe, North and South America, the Middle East, and emerging horticultural regions globally.

Through high-volume seed production of both parsley and rocket  ,SAIS proudly supplyes professional growers across numerous countries spanning every continent.

Seed production and meticulous wharehouse processing using sophisticated electronic machines guarantee the high germination of the lots and the absence of weeds .

Parsley seed crop’ treshing

Rocket seed crop

For parsley Italian Giant and Cultivated and Wild Rockets  , SAIS offers both seeds at weight and seeds by count  , calibrated , primed (  parsley ) and coated in multisem pills as well to facilitate the sowing in plate .

Here below our parsley and rocket range : 

PARSLEY  GIGANTE D’ ITALIA – CAPUT 

A vigorous plant with long, upright fleshy stalks, very large, well divided composite, leaves, a deep green in colour. The mildly aromatic

leaves are used in home cooking as a flavouring and for the extraction of essential oils. The larger leaves can be picked individually, or the whole plant harvested, manually or mechanically, by cutting it off 1-2 mm from the soil surface. It has little resistance to low temperatures.

PARSLEY COMUNE 2

Medium size plant with short, slender upright stalks, composite

smooth, medium size leaves with serrated edges. The shiny green leaves are highly aromatic and used in cooking to flavour a great many dishes. An early variety, it can be cut many times as it grows back extremely well.

It is highly resistant to low temperatures

PARSLEY  FRISE  VERT FONCE

A contained growth, compact plant. Very curly, dark green leaves, a strong stalk, ideal for picking in bunches. The leaves are harvested to be used as a flavouring herb. . An early variety that grows back rapidly and repeatedly.

WILD ROCKET  – GIUDITTA

A very lively plant that grows wild. The plant forms a basal rosette of narrow quite tough lanceolate leaves, slightly branching stalks, reaching a height of about 20-25cm and yellow flowers. The spicy pungent leaves are rich in vitamin C and mineral salts and have good diuretic, purging and digestive properties. They are used raw in salads and to flavour meat, cheese and other dishes.

CULTIVATED ROCKET A FOGLIA LARGE 

Compact plant with dark green, wide lobed leaves of medium spicy flavor.

CULTIVATED ROCKET   ERECTA

Annual plant with lobed leaves dark green in colour upright habit of grownt, medium spicy.

CULTIVATED ROCKET  MEGANE

A very lively plant that differs from traditional rocket in high vigour, dark colour and thick leaves.

CULTIVATED ROCKET DARKITA

Very fast growing variety, with good regrowth attitude; semi erect tuft with dark green, elongated and indented leaves. Aromatic and mid spicy. Yellow flowers.